Equipment
Ingredients
Base
- 300 g raw whole almonds
- 150 g vegan dark chocolate, chopped
- 25 g freeze-dried raspberries
Seasoning and Texture
- 15 ml neutral oil
- 5 g vanilla bean paste
- 2 g sea salt, fine
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 170 kcal
- Protein
- 5 g
- Carbohydrates
- 10 g
- Fat
- 13 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 51 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 1 mg
- Potassium
- 170 mg
- Calcium
- 63 mg
- Iron
- 1.0 mg
- Magnesium
- 61 mg
- Phosphorus
- 103 mg
- Zinc
- 0.7 mg
- Vitamin C
- 0 mg
- Vitamin E
- 4.8 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.24 mg
- Niacin
- 0.7 mg
- Folate
- 9 mcg
- Water
- 2 g
- Alcohol
- 0 g
- Caffeine
- 79 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat oven to 160°C/320°F. Spread the raw whole almonds evenly on a baking sheet and roast until deeply fragrant and golden brown inside.
Remove the almonds from the oven and allow them to rest on the baking sheet until they are warm but safe to handle.
In a clean, bone-dry food processor, pulse the freeze-dried raspberries until they form a fine powder. Transfer the powder to a small bowl and set aside.
Place the warm roasted almonds into the food processor. Process continuously, scraping down the sides with a spatula as needed, until the almonds release their natural oils and transform into a perfectly smooth, liquid almond butter.
Fill a saucepan with a few inches of water and bring to a gentle simmer. Place the chopped dark chocolate in a heatproof bowl set over the saucepan, ensuring the bottom of the bowl does not touch the water. Stir gently until completely melted and smooth.
Pour the melted chocolate, reserved raspberry powder, neutral oil, vanilla bean paste, and sea salt into the food processor with the almond butter. Process until the mixture is completely uniform, glossy, and perfectly emulsified.
Transfer the warm, liquid spread into a clean glass jar. Allow it to cool uncovered at room temperature until the cocoa butter sets, transforming the liquid into a thick, scoopable spread.
Chef's Notes
- Using freeze-dried raspberries is strictly non-negotiable. Fresh or frozen berries contain water, which will instantly cause the melted chocolate to seize and ruin the smooth, buttery texture of the spread.
- Warm almonds blend into butter exponentially faster than cold ones. Processing them while they still retain heat from the oven saves significant time and reduces wear on your machine's motor.
- The small amount of neutral oil lowers the viscosity of the final spread, ensuring it remains easily spreadable at room temperature once the cocoa butter in the dark chocolate sets.
- For the best flavor development, choose a high-quality 70 percent dark chocolate. The bitterness of the chocolate balances the natural sweetness of the almonds and the sharp tartness of the berries.
Storage
Refrigerator: 2 months — Will firm up significantly when cold. Microwave for 10 seconds or rest at room temperature to soften before serving.
Troubleshooting
Chocolate seizes, turning grainy and stiff
Cause: Moisture came into contact with the chocolate, or fresh/frozen berries were used instead of freeze-dried
Fix: Cannot be fixed as a smooth spread, but the seized mixture can be folded into brownie batter or used as a crumble topping.
Prevention: Ensure all bowls, spatulas, and the food processor are completely bone-dry. Only use freeze-dried fruit powder.
Spread is gritty and not smooth
Cause: Almonds were not processed long enough, or the machine lacked sufficient power
Fix: Continue processing. Adding an extra teaspoon of neutral oil can help lubricate the blades and encourage a smoother texture.
Prevention: Process the almonds while they are still warm from the oven to help release their oils quickly.
Cultural Context
Inspired by classic Italian gianduja, which traditionally blends Piedmontese hazelnut paste with chocolate to create a rich confection. This modern variation swaps hazelnuts for deeply roasted almonds and introduces a tart, vibrant contrast from raspberries, bridging classic European confectionary techniques with contemporary, fruit-forward flavor profiles.
